This sounded so cool & refreshing. I love lemon verbena - so delicious & so easy to grow just about anywhere. This panna cotta sounds like a perfect little something to finish a summer meal on the deck or as a personal mid-afternoon treat paired with a cup of good rich coffee - the article from the Seattle Times suggested Starbucks Ethiopian Sidamo... The recipe is adapted from one created by pastry chef Karen DeMasco of Craft in NYC. ***Plan to make the lemon verbena sauce a day ahead so the flavor of the herb will have time to infuse the sauce.**** ***** Recipe editor would not allow me to add this - the jelly recipe NEEDS 1 TABLESPOON OF THE VERBENA SAUCE ADDED - this is in the body of the recipe but not in the ingredients.